Lo mein 和 chow mein 是美式中餐菜单上的两大经典菜品。尽管它们在外形上看似相似，并且在美国的不同地区都有各自的地方变体，但这两个菜系在制作方式、结构和口味上其实有着明显的区别。
名字首先给出了它们差异的提示：“mein”一词的中文翻译为“面条”。而“chow”指的是“炒”，“lo”意为“拌”。尽管两者都以蛋面作为基础，但这两类面条在切割和处理方式上有所不同。Chow mein 在烹饪时会与蔬菜和肉类一同快速翻炒，而 lo mein 则是在烹饪过程后加入其他食材。
Jimmy Liang，一位总部位于波士顿的厨师及餐厅经营者，在接受Fox News Digital电话采访时表示：“chow mein 是通过快速翻炒制作而成的，通常加入豆芽、各种蛋白。”他强调，“面条本身会变得酥脆。”
相比之下，lo mein 可以简单地理解为是一道基本的蛋面。它们通常是预先煮熟后才被添加到烹饪过程中，与已烹制好的蔬菜和肉类一同。
Mark Morales，Sunda New Asian 的料理总监，在接受Fox News Digital视频访谈时指出：“Lo mein 中使用的面条比 chow mein 面条略厚一点。”他进一步描述说，“它们的尺寸类似于宽意面。”
Chow mein 往往会在面条上浇上一层类似酱汁的配料，而 lo mein 更倾向于吸收所有酱汁的传统中式面条菜肴。
与意大利烹饪相比，在做lo mein 或 chow mein 时，我们会尽量使成品保持干燥。这是因为我们要利用高温炒锅确保面条能够充分吸收调料，而不是变得过于湿润。
至于我个人更偏爱哪种口味，则取决于是在家里或在餐馆用餐：在家时我喜欢使用传统意面制作 lo mein，并以此取代蛋面；而在外就餐时则偏好 chow mein ，因为它通常需要更多特殊的烹饪工具，如一个热得足以确保食物充分烹制的炒锅或者深油炸炉。
Chow mein 制作时所需要的调料和步骤往往比在家庭厨房中进行更为复杂。
新闻来源：www.foxnews.com
原文地址：Lo mein and chow mein are popular Chinese food dishes: What’s the difference?
新闻日期：2024-10-06
原文摘要：
Lo mein and chow mein are both staples of Chinese food takeout menus. But what's the difference between them? While the dishes may appear similar — and there are regional variations of both throughout the United States — they are actually quite different in form, structure and method. The names of the dishes offer the first clue about their differences. GENERAL TSO NEVER ATE 'HIS' OWN CHICKEN, PLUS 4 OTHER FUN FACTS ABOUT THE CHINESE AMERICAN CLASSIC In Chinese, the word "mein" translates to "noodles." "Chow" means "fried" and "lo" means "tossed." The dishes both have the same egg noodle base, although the noodles themselves are cut differently. The noodles in chow mein dishes are fried alongside vegetables and proteins — while the noodles in lo mein dishes are tossed with other ingredients and added toward the end of the cooking process. "Chow mein is stir-fried – usually with bean sprouts, some sort of protein," Jimmy Liang, a Boston-based chef and restaurateur, told Fox News Digital in a phone interview. "The noodle itself is crispy," he said. CHICKEN THIGHS VS. CHICKEN BREASTS: WHICH ARE 'BETTER' FOR YOU? FOOD EXPERTS WEIGH IN Conversely, lo mein is "just basic egg noodles," Liang said. They are typically parboiled and added to the pan after the vegetables and proteins have cooked. The noodles used in lo mein are "a little bit thicker" than their chow mein counterparts, Mark Morales, culinary director of Sunda New Asian, told Fox News Digital in a Zoom interview. (See the video at the top of this article.) These noodles are "about the same size of buactini," said Morales, who is based in Nashville. "And the [noodles used in] chow mein are really thin." CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER Chow mein is often served with a "gravy-type sauce" on top of it. Lo mein, however, "is more your traditional noodle dish that soaks up all the sauces." Unlike Italian cuisine, where it's "really saucy" when making lo mein or chow mein, "you try to make it as dry as possible," Morales said, using the high heat of a wok to ensure the noodles are able to absorb the sauce. For more Lifestyle articles, visit www.foxnews.com/lifestyle As for what Morales prefers to eat, that depends on who's cooking, he said. "At home, I like cooking with lo mein. I sub out [egg noodles] for your traditional pastas," he said. "I like ordering chow mein." "But at restaurants, I like ordering chow mein because, obviously, you need certain things to make it really good, like a really hot wok or deep fryer," he said — items that are not often found in home kitchens. CLICK HERE TO GET THE FOX NEWS APP Chow mein "needs a little bit more ingredients than you would traditionally use at your home," Morales said.
